Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat.

Source: EatingWell Magazine, April/May 2006

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Recipe Summary test

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.

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  • Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.

Tips

Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.

Nutrition Facts

103 calories; protein 4.5g; carbohydrates 12.4g; dietary fiber 2.5g; sugars 5.4g; fat 4.8g; saturated fat 1g; cholesterol 7.5mg; vitamin a iu 985.3IU; vitamin c 8.5mg; folate 67.9mcg; calcium 92mg; iron 2.7mg; magnesium 23.9mg; potassium 333.6mg; sodium 311.4mg; thiamin 0.2mg.

1 vegetable, 1/2 fat

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